・Assorted various appetizers
・Sashimi
・Today's dish
・Soba from list
・Dessert
★ ★ choose SOBA from the following list, please enter them in the remarks column. ★ ★

Chilled soba with dipping sauce ¥3,500

Chilled soba with sesame and walnuts dipping sauce ¥3,800

Chilled soba with prawn and vegetable tempura ¥4,700

Chilled soba with Anago eel and vegetable tempura ¥4,700

Chilled soba with duck in warm dipping soup ¥4,700

Chilled soba with wagyu in warm dipping soup ¥4,700

Chilled Soba topped with young sardine, Uni-sea urchin and salmon roe ¥4,700

Hot Soba ¥3,700

Hot Soba with grated yam ¥4,000

Hot Soba with prawn and vegetable tempura ¥4,700

Hot Soba with Anago eel and vegetable tempura ¥4,700

Hot Soba with duck ¥4,700

[The content may be changed depending on the purchase situation etc. ]

里芋豆腐 –Appetizer–
The first course is tofu made from taro, which is served with sea urchin, sea weed and dashi paste.

ショウサイフグの唐揚げ –Fugu puffer fish–
Deep fried fugu is a highly sought delicacy from autumn to winter in Japan.

季節の造り –Sashimi–
Seasonal sashimi of the day.

温もの –Warm dish–
Seasonal warm dish of the day

きなこ豚ときのこのみぞれ和え –Kinako pork–
Kinako Pork’s feed contains “KINAKO” (Soy bean powder).
Their vegetable protein diet ensures a delicate falvour and enhanced vitamin E and Umami.
We have served it with daikon radish, mushrooms, and kiku flower.

焼き松茸と炙り鱧 –Matsutake mushroom and hamo pike conger–
Matsutake mushroom is known for its aroma which usually cooked the method to maximize the flavor.We have grilled it and served with hamo pike conger which is considered as the best pair for matsutake.

海老しんじょう –Shrimp dumpling–
It has been deep fried with renkon root vegetable.

黒毛和牛の丹波焼き –Wagyu–
Grilled wagyu with shaved chestnuts.

蕎麦 –Soba noodle–
Traditionally Tokyo-style Soba has a ratio of 8 parts buckwheat to 2 parts wheat flour,
countryside-style Soba tends to be made with buckwheat only.
RYAN-style is 9 parts buckwheat to 1 parts wheat flour, to keep smooth texture and flavor of buckwheat.

さつまいものクリームブリュレとチーズアイスクリーム –Dessert–
Sweet potato crème brulee. with cheese flavored ice cream.
The cheese called ricotta forte (matured ricotta cheese) is made by THE CHEESE GUY in Okinawa.

[The content may be changed depending on the purchase situation etc. ]

里芋豆腐 –Appetizer–
The first course is tofu made from taro, which is served with sea urchin, sea weed and dashi paste.

ショウサイフグの唐揚げ –Fugu puffer fish–
Deep fried fugu is a highly sought delicacy from autumn to winter in Japan.

季節の造り –Sashimi–
Seasonal sashimi of the day.

温もの –Warm dish–
Seasonal warm dish of the day

きなこ豚ときのこのみぞれ和え –Kinako pork–
Kinako Pork’s feed contains “KINAKO” (Soy bean powder).
Their vegetable protein diet ensures a delicate falvour and enhanced vitamin E and Umami.
We have served it with daikon radish, mushrooms, and kiku flower.

海老しんじょう –Shrimp dumpling–
It has been deep fried with renkon root vegetable.

鮭の親子焼き –Salmon–
Grilled wagyu with shaved chestnuts.

蕎麦 –Soba noodle–
Traditionally Tokyo-style Soba has a ratio of 8 parts buckwheat to 2 parts wheat flour,
countryside-style Soba tends to be made with buckwheat only.
RYAN-style is 9 parts buckwheat to 1 parts wheat flour, to keep smooth texture and flavor of buckwheat.

さつまいものクリームブリュレとチーズアイスクリーム –Dessert–
Sweet potato crème brulee. with cheese flavored ice cream.
The cheese called ricotta forte (matured ricotta cheese) is made by THE CHEESE GUY in Okinawa.

[The content may be changed depending on the purchase situation etc. ]

落花生豆腐 –Appetizer–
The first course is tofu made from peanuts, which is served with dashi paste.

柿の天ぷら –Persimmon tempura–
Shaved cheese on the top.

かわはぎの薄造り –Kawahagi sashimi–
The fish has firm and plumo texture packed with rich collagen, ideally served as sashimi to enjoy its freshness and teture and with its own liver dip made with soy sauce.

鮭と蕪の錦秋餡かけ –Soup–
We have made a seasonal soup from salmon, turnip, kegani crab, and dashi soup made with seasonal vegetables.

帆立の酢の物 –Scallop–
Seasonal scallop with vinaigrette jelly.

虎河豚の炙りと煮こごり –Fugu puffer fish–
Grilled fugu with dashi jelly made from its own soup stock.

旬素材の天ぷら –Seasonal tempura–
It has been deep fried with seasonal vegetable.

黒毛和牛の朴葉焼き –Wagyu–
Grilled wagyu with miso and matsutake and awabi mushrooms. 

蕎麦 –Soba noodle–
Traditionally Tokyo-style Soba has a ratio of 8 parts buckwheat to 2 parts wheat flour,countryside-style Soba tends to be made with buckwheat only.
RYAN-style is 9 parts buckwheat to 1 parts wheat flour, to keep smooth texture and flavor of buckwheat.

甘味 –Dessert–
Dessert of the day

[The content may be changed depending on the purchase situation etc. ]

落花生豆腐 –Appetizer–
The first course is tofu made from peanuts, which is served with dashi paste.

柿の天ぷら –Persimmon tempura–
Shaved cheese on the top.

かわはぎの薄造り –Kawahagi sashimi–
The fish has firm and plumo texture packed with rich collagen, ideally served as sashimi to enjoy its freshness and teture and with its own liver dip made with soy sauce.

鮭と蕪の錦秋餡かけ –Soup–
We have made a seasonal soup from salmon, turnip, kegani crab, and dashi soup made with seasonal vegetables.

帆立の酢の物 –Scallop–
Seasonal scallop with vinaigrette jelly.

旬素材の天ぷら –Seasonal tempura–
It has been deep fried with seasonal vegetable.

岩中豚の朴葉焼き –Iwachu pork–
Grilled pork with miso and maitake and awabi mushrooms. According to the Tokyo meat market brand pork association, Iwachu pork has 3 times more vitamin E.

蕎麦 –Soba noodle–
Traditionally Tokyo-style Soba has a ratio of 8 parts buckwheat to 2 parts wheat flour,
countryside-style Soba tends to be made with buckwheat only.
RYAN-style is 9 parts buckwheat to 1 parts wheat flour, to keep smooth texture and flavor of buckwheat.

甘味 –Dessert–
Dessert of the day

[The content may be changed depending on the purchase situation etc. ]